Have you ever been somewhere that served hot spinach and artichoke dip? Mmmm. So good. That's what this dish is like. Only for dinner. Oh yeah. It is a flavor you will end up craving over and over.
Spinach and Artichoke Baked Pasta
1 box (1 pound) of pasta - I have used small shells or bow ties, cooked
1 Tablespoon olive oil
1 onion, finely chopped
salt and pepper
4 cloves garlic, minced
1 cup sour cream
4 ounces cream cheese, at room temperature
3/4 cup Parmesan cheese, grated
2 Tablespoons lemon juice
2 teaspoons lemon zest
1 (10 ounce) package frozen leaf spinach, thawed and squeezed of excess moisture
1 can/jar (13.5 ounce) artichoke hearts (If you like vinegar-y stuff use marinated, if not use canned, not marinated. It's up to you.) rinsed and chopped
About 1/2 cup of mozzarella, grated
cooked chicken (optional), I use about 1/2 rotisserie chicken
milk as needed
Cook the pasta according to package directions. Drain.
Heat the oven to 350 degrees.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender and slightly golden. Add the garlic and cook for 1 minute more.
In a large bowl, combine the sour cream, cream cheese, Parmesan lemon zest and lemon juice. Stir in the onion mixture.
Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 to 1/2 cup milk if it seems dry.
Transfer the pasta mixture to a baking or casserole dish. Sprinkle with the 1/2 cup mozzarella and bake until hot through, about 20 minutes.
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